Crispy Peanut Butterscotch Layer Squares No Bake

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These are so good...a crispy rice cereal bottom crust with a butterscotch/peanut butter fudge-like texture topping... Sprinkled with chopped peanuts.

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Steps

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For crust:.

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Grease a 13 x 9-inch or a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.

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Melt the butter over low heat in a medium heavy duty saucepan.

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Add in the marshmallows and peanut butter.

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Stir until melted.

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Add in the rice cereal.

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Stir until coated.

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Press into bottom of a prepared baking pan , using a greased rubber spatula.

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Set aside.

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For butterscotch layer:.

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In a medium heavy-duty saucepan , combine sugar , evaporated milk , 2 tbsp margarine and salt.

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Bring to a full rolling boil over medium heat , stirring constantly , boil and stir constantly for 4-5 minutes.

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Remove from heat.

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Stir in the marshmallows , butterscotch chips , peanut butter and vanilla.

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Stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.

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Pour over the rice cereal crust in the baking pan.

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Sprinkle with chopped peanuts.

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Refrigerate until set.

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Cut into squares.

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Ingredients

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butter, mini marshmallows, creamy peanut butter, toasted rice cereal, white sugar, evaporated milk, margarine, salt, butterscotch chips, vanilla, peanuts